A pot of Goodness

Something I love making when it starts to get a bit chilly

It’s always handy to keep yellow split pea lentils in your pantry. It’s high in protein and fiber. Also contains folate and iron.

It’s easy to cook, no soaking required, and gentle on the stomach. Out of all the lentils, it’s the yummiest. I also use it to make dhal (a traditional Indian dish).

Split Pea & Butternut Pot

You will need
1 cup split pea lentils
1/2 a butternut pumpkin
3 white skinned potatoes
3 carrots
5 tsp sea salt
1 tsp of Turmeric powder
2 tsp of Chile powder
8 cups of water
A pot

Dice pumpkin and potatoes into chunks of about two fingers thick, and carrots, julienned but keep them about one finger thick.

In a pot (or Bessemer), bring to boil 1 cup of split pea lentils, 3 tsp of salt, 2 tsp of chili powder, 1 tsp of turmeric powder and 6 cups of water. Let it boil for 10 minutes, then add pumpkin and stir. 10 minutes later, add potatoes, 2 tsp of salt and 1 cup of water. Stir well. Let it boil for 15 minutes before adding the carrots. Add another cup of water and stir. Let it boil and stir every 5 minutes until pumpkin completely disintegrates and carrots softens.

I like my soup think, with chunky bits. Add another cup of water if you want, or blend it using a hand mix to purée it.

You may also add sweet potatoes, if you’ve got them, which I did on this particular day.

Serve with bread, whatever tickles your pickle. I love my sourdough.

Buon appetito!